2 cloves garlic, finely chopped
2 tbsp. soy sauce
1 tbsp. black bean sauce
1/2 tsp. ginger
1/2 tsp. sugar
1/2 tsp. salt
2 tbsp. vegetable oil
1 lb. raw peeled shrimp
2 green onions, chopped with greens reserved
1/2 c. hot water
1 tbsp. cornstarch
1 tbsp. cold water
2 eggs, slightly beaten
Rice

Mix first 6 ingredients together; set aside. Heat oil in skillet until hot. Stir in shrimp and mixture and green onions. Cook and stir for 1 minute. Stir in 1/2 cup water; cover and cook until shrimp are pink, about 2 minutes.

Mix cornstarch and 1 tablespoon water; stir into shrimp mixture. Cook and stir until thickened. Add eggs; cook and stir just until eggs are set. Sprinkle with reserved green onion tops; serve with rice. Yield: 2-4 servings.